LIMA BEAN SEAWEED SALAD
Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.
Makes 2 Servings.
Ingredients
• 1 cup wakame (1 ounce dry)
• 12 ice cubes
• 1 cup snap beans, cut into 1-inch pieces
• 1 teaspoon dill
• 3-4 tablespoons tamari
• 1 teaspoon tarragon
• 1 cup garbanzo beans, cooked
• 1 cup lima beans, cooked
• 1 teaspoon salt
• 1 teaspoon lemon
• 2 tablespoons olive oil
Directions
1. Rinse and soak wakame for 10 minutes in water to cover, then cook at a low temperature for 20 minutes still covered in water.
2. Submerge wakame in a bowl of ice water to avoid overcooking.
3. Chill wakame in refrigerator.
4. Steam snap beans for 10 minutes.
5. In a bowl, combine wakame, snap beans, dill, tamari, tarragon, garbanzo beans, lima beans, salt, lemon, and olive oil, and toss well.
6. Serve chilled.
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